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Cacao kapow bars
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Prep Time:
255 minutes
Cook Time:
10 minutes
Total Time:
265 minutes
Indulgent gluten-free choc bars loaded with wholesome grains, seeds, and raw cacao for a satisfying pick-me-up until dinner.
Ingredients:
  • 55g (1/4 cup) raw buckwheat
  • 55g (1/4 cup) white quinoa
  • 80g (1/2 cup) pepitas
  • 30g (1/2 cup) coconut chips
  • 75g (1/2 cup) dried cranberries
  • 55g (1/3 cup) sunflower-seed kernels
  • 20.00 ml black chia seeds
  • 125g (1/3 cup) rice malt syrup
  • 60g (1/4 cup) coconut oil, solidified
  • 48.00 gm hulled tahini
  • 30g (1/4 cup) raw cacao powder, plus extra, to serve
Instructions:
  • Prepare your 8.5 x 21cm loaf pan by greasing the base and sides, then lining it with baking paper, allowing the edges to overhang.
  • In a large, heavy-based saucepan over medium-high heat, toast the buckwheat for 1 minute while stirring constantly. Add the quinoa and continue to cook for 1-2 minutes until fragrant and toasted. Transfer to a bowl and let it cool.
  • Combine the pepitas, coconut chips, cranberries, sunflower seeds, and chia seeds with the quinoa mixture and stir well.
  • Combine the syrup, oil, and tahini in a heatproof bowl placed over simmering water, ensuring the bowl doesn't touch the water. Stir until smooth, then mix in the cacao. Continue stirring until it thickens and combines, then add to the quinoa mixture. Mix well and transfer to the prepared pan. Press down firmly to smooth the surface. Chill in the fridge for 4 hours until firm, then cut into 8 bars and dust with extra cacao. Store in an airtight container in the fridge for up to 2 weeks.

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